There’s nothing quite like a Bloody Mary to get a weekend morning off to a zesty start. These cocktails have been a popular brunch beverage since the 1960s. Back then, the drink was little more than tomato juice, a shot of vodka, a splash of Worcestershire sauce, a squeeze of lemon, and a few shakes of salt and pepper. Over time, bartenders began adding ingredients like celery sticks and olives. More recently, Bloody Marys have become more like an appetizer – a salad in a glass, if you will – with various garnishes such as pickled green beans and okra, carrot sticks, pearl onions, shrimp, and bacon adorning the drink.

Here in Southwest Louisiana, Bloody Mary fans have plenty of options to find their favorite refreshment. Here are a few examples.

Chef Lyle Broussard at Jack Daniel’s Bar and Grill, L’Auberge Casino Resort has taken the Bloody Mary concept to a whole new exciting level. His Bloody Mary bar welcomes patrons to make their own unique over-the-rim concoction. The bartender provides a bottle of baseline Bloody Mary mix – enough for two drinks. Then guests proceed to the Bloody Mary bar where they choose from an impressive spread of 30-40 garnishes, including shrimp and crab claws, pickled eggs, vegetables, lemons and limes, locally sourced beef jerky, a variety of hot sauces, and an assortment of herbs and spices. You can’t go wrong! Brunch is served Sundays 10:30 – 2:00.

Bar manager Mike Giles at The Villa makes their Bloody Mary with an intriguing secret blend of tomato products, herbs, spices, and seasonings. Even the spices around the glass rim are a mystery. Garnishes include fresh lemon and lime, queen olives, spicy beans, celery stick, and a slice of crispy pecan wood smoked bacon. Sunday brunch from 11:00 – 2:30.

If you head to Sloppy’s Downtown on a Saturday morning for their popular toe-tapping Zydeco Brunch, you’ll want a Bloody Mary to go along with the experience. Co-owner Amanda Stutes says, "We rim our Bloody Marys with Lawry’s seasoning salt, and our secret ingredient is sriracha!” Their blend of vodka, Zing Zang, lemon and lime juice, Worcestershire sauce, and black pepper is garnished with a skewer of veggies including gouda-stuffed olives and celery. Saturday Zydeco brunch from 10:00 – 2:00.